Menu suggestions Münsterhof 8 ~ 8001 Zürich ~ Telefon ~

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1 Menu suggestions

2 Menu suggestions for 10 or more persons Starters - Carpaccio Beef carpaccio with parmesan cheese CHF Tuna carpaccio with Asian vegetables CHF Graved salmon carpaccio with avocado tartelette and lemon pepper marinade CHF Vitello Tonnato CHF Tomato carpaccio with buffalo mozzarella (seasonal) CHF Beetroot carpaccio with orange-vinaigrette and Burrata CHF Starters Terrines (for 20 or more persons) Fish terrine made of smoked salmon, halibut and trout with horseradish cream and salad bouquet CHF Salmon and shrimp terrine with crab meat and lime crème-fraîche CHF Smoked salmon terrine with celery and dill CHF Pike perch terrine, wrapped in Serrano ham with avocado tatar and salad bouquet CHF Duck liver terrine with wine jelly and brioche CHF Duck liver terrine with fruit bread and truffle honey chutney CHF Starters - Salads Seasonal leaf salad with house dressing CHF Mixed salad with house dressing CHF Lettuce hearts with chopped egg CHF Rocket salad with cottage cheese, dried tomatoes and crostini with Coppa Frisée lettuce with seasonal fruits, walnuts and crostini with Brie cheese CHF CHF Lamb s lettuce with bacon, chopped egg and croutons (seasonal) CHF Lamb s lettuce with smoked salmon and grapefruit (seasonal) CHF Cabbage salad with feta, smoked almonds and curcuma CHF 18.00

3 Starters Warm soups The classic white wine soup from Zurich CHF Tomato soup with mozzarella pearls CHF Jerusalem artichoke soup with leaks CHF Beetroot soup with wasabi foam CHF Asparagus soup with chervil (seasonal) CHF Celeriac soup with diced apple CHF Sweet potato soup with ginger CHF Potato soup with dried beef CHF Oxtail soup covered with puff pastry CHF Pumpkin-ginger soup (seasonal) CHF Pea soup with fresh horseradish CHF Mushroom soup with diced bacon CHF Chestnut soup with diced celery and apple (seasonal) CHF Starters Cold soups Melon soup with Prosecco CHF Gazpacho Andaluz CHF Cucumber soup with crab meat CHF Starters Vegetarian/Vegan Luke warm zucchini tartelette with tomato salsa and burrata CHF Beetroot-capers tatar with marinated goat cheese CHF Falafel with eggplants, grapefruit, yuzu pearls and paprika vinaigrette CHF Beluga lentils salad with pomegranate seeds, celeriac and apple (vegan) CHF 20.50

4 Main course - Meat Please choose your main course, side dishes and vegetables from the list below. Les Grand Pièces Roasted veal crown from Schrofenhof Thurgau (for 25 or more persons) CHF Loin of veal from Schrofenhof Thurgau (for 10 or more persons) CHF Tournedos Rossini (with duck liver and truffle sauce) CHF Côtes de Boeuf CHF Roastbeef à l anglaise mit sauce Hollandaise CHF Loin of pork Iberic (for 10 or more persons) CHF Iberic pork sirloin CHF The classic roasted fillet of beef with Wasabi crust CHF Whisky Hollandaise & balsamic sauce CHF Sauce Béarnaise & red wine sauce CHF Wrapped in herbs CHF Veal from our local butcher Metzgerei Keller Sliced veal with cream sauce Zurich style CHF Sliced veal with cream sauce Zurich style without mushrooms CHF Sirloin of veal with Barolo sauce CHF Rib-eye of veal with balsamic sauce CHF Boiled veal fillet with red wine sauce CHF Lamb, duck, corn poulard Roast duck breast with orange sauce CHF Roast fillet of lamb saddle with red wine sauce CHF Sweet corn poulard roasted in the oven with rosemary sauce CHF 43.00

5 Side dishes Potato gratin Rösti Boiled potatoes Buttered noodles Whine wine risotto Mushroom risotto Cardamom couscous Potato puree Sweet potato puree Polenta Spaghettini Saffron risotto Buttered rice Vegetables Seasonal vegetables from the market Ratatouille Green asparagus (seasonal) Wok vegetables Leaf spinach with pine nuts and tomatoes Tomato baked in the oven Savoy cabbage (seasonal) White asparagus (seasonal Peperonata Red cabbage and chestnuts(seasonal)

6 Main course - Fish Fried fillets of perch with almond butter boiled potatoes and leaf spinach CHF ½ portion CHF Fried fillet of pike perch with Beluga lentils potato-horseradish puree CHF ½ portion CHF Fried turbot with lobster sauce gnocchi and tomato-concassée CHF ½ portion CHF Fried fillet of sea bass with parmesan cheese sauce artichoke-risotto and vegetables ½ portion CHF Roasted fillet of char with lemon butter sliced vegetables and dill potatoes ½ portion CHF CHF CHF Main course Vegetarian/Vegan (for 5 or more persons) Polenta tartelette with parmesan cheese, leeks and mushrooms CHF Pea risotto with buffalo mozzarella and seasonal vegetables CHF Lemon-ricotta ravioli with sautéed artichokes CHF Yellow vegetable curry with smoked tofu and jasmine rice (vegan) CHF Please have al look at our daily selection of vegetarian dishes on our restaurant menu.

7 Timeless classic selection Boiled fillet of Angus beef Vienna style with cranberries, pickles with mustard seeds, horseradish cream and boiled potatoes CHF Angus beef roulade with white wine risotto and root vegetables CHF Braised fillet of beef with savoy cabbage and celeriac-potato puree Meat loaf from Angus beef and pork, mashed potatoes and root vegetables CHF CHF Sliced fillet of beef Stroganoff with butter noodles CHF Braised calf s cheeks with potato-leeks puree CHF Fleischkaese (sausage meat loaf) with potato salad CHF Declaration Our dishes may contain any of the allergens listed below: Gluten / milk / eggs / fish / shell fish / soy beans / peanuts / fruits with hard shells (e.g.hazelnuts) / sesame seeds / celeriac / celery / mustard / sulphites and products made therefrom as well as hormones (Australia). If you depend on allergen free food, please let us know premature. We gladly offer you gluten free, lactose free, vegan or other menus in accordance with your needs. Origin of our meat and fish products Beef: Switzerland, Australia, United States, Ireland // Veal: Switzerland // Porc: Switzerland, Spain // Lamb: New Zealand // Duck, Quail: France // Salmon: Norway, Scotland //Perch: Switzerland //Halibut: Norway // Trout, Turbot, Germany // Pike perch, Freshwater fishing // Monkfish, Seabass, France// Char: Island // Crabs: Germany // King prawns, Crawfish: Vietnam // Tuna: Philippines //

8 Desserts Marcel Chardon s chocolate mousse Many years ago, Marcel Chardon, owner of a fine patisserie store and a member of our esteemed guild, divulged his secret recipe to the chef at the time. It has been jealously guarded and to our knowledge, only CHF a few people know it, among them our chef Patissier Wojciech Grzejszczyk. Dessert plate Zunfthaus zur Waag CHF Three different sorbets with seasonal fruit CHF Lukewarm apple tarte with vanilla ice cream CHF Cream caramel with Florentine brittle CHF Classic Cassata Sicilana CHF Dumplings filled with apricots and vanilla sauce CHF White chocolate mousse with chocolate tarte and mango sorbet CHF Lukewarm chocolate cake with yoghurt ice cream CHF Yoghurt-passion fruit mousse with mango salad CHF Vanilla parfait with berry compote CHF Crème brûlée made of Bourbon vanilla, Griottines and sorbet CHF Coffee panna cotta with vanilla ice cream CHF Apple juice cream with small apple pastry CHF Fruit salad with lemon sorbet CHF Dessert buffet Zunfthaus zur Waag (for 25 or more persons) CHF Dessert buffet Zunfthaus zur Waag with cheese selection (for 25 or more persons) CHF Cheese Small cheese plate with different Swiss specialties CHF We gladly serve your preferred seasonal dessert, please contact us if desired.

9 Spring Menu March to June Green and white asparagus salad with slices of wild salmon Wild garlic cream soup Roasted loin of veal with mushroom sauce Mashed potatoes & peas Strawberry parfait with rhubarb compote 3 courses CHF courses CHF Summer Menu July to September Tuna tatar with pea vinaigrette watermelon & wasabi nuts Tomato gazpacho with basil croutons Beef entrecote from Argentina Edamame-chanterelles risotto & baked tomato Vanilla parfait with fresh berries and passion fruit sauce 3 courses CHF courses CHF 98.00

10 Autumn Menu October to November Autumnal terrine of boletus mushrooms with sauce Cumberland & small salad bouquet Chestnut soup with roasted apple Roasted breast of guinea fowl with grape sauce Potato-celeriac puree and red cabbage Chocolate tartelette with plum compote and walnut ice cream 3 courses CHF courses CHF Winter Menu December to February Terrine of pikeperch wrapped in Serrano ham Jerusalem artichoke soup with leeks Roasted filet of Angus beef with truffle sauce Potato gratin & Brussels sprouts with bacon Lukewarm apple tarte with caramel sauce and vanilla ice cream 3 courses CHF courses CHF

11 Vegetarian Menu for 5 or more persons Lukewarm zucchini tartelette with tomato salsa Celeriac soup with diced apple Lemon-ricotta ravioli with sauteed artichokes Crème brûlée with mango sorbet 3 courses CHF courses CHF Vegan Menu For 5 or more persons Beluga lentils salad with celeriac and pomegranate seeds Beetroot soup with wasabi nuts Yellow vegetable curry with smoked tofu Fruit salad with lemon sorbet 3 courses CHF courses CHF 78.00